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This work was carried out to produce high quality composite flours from Cassava, Sorghum and Mungbean. Cassava, Sorghum and Mungbean flours were blended in the ratio of 30:50:20, 40:40:20,...
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The African yam bean seeds were sun dried, roasted, some soaked, dehulled, winnowed, oven dried (at 60 °C), milled, and sieved into fine flour using a sieve of 0.4 mm, the flour samples...
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Breakfast cereal produced from Maize and African yam bean composite flour enriched with purple joy weed leaf powder was evaluated. Five samples were generated by mixing the flours...
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The quality evaluation of biscuit produced from flour blends of avocado seeds and wheat was investigated. The proximate analysis, functional properties, physical properties,...
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Complementary food was produced by different preliminary methods to generate flour from blends of orange fleshed sweet potato (/pomoea batatas), soybean (Glycine max), sorghum (Sorghum...
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The present study investigated the effect of different processing methods on the functional properties of taro (Colocasia esculenta) flour. Different processing used includes; sun...
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Raw ash content of the femur bones of three different species of animals (cow, goat and pig) were obtained by open air incineration while their dry ash content were obtained by...
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Wheat flour samples were blended with African yam bean (AYB) flour, as a way of improving the food quality of wheat flour known to be low in protein content. The samples were, 50% wheat...
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The African yam bean seeds were sun dried, roasted, some soaked, dehulled, winnowed, oven dried (at 60 °C), milled, and sieved into fine flour using a sieve of 0.4 mm, the flour samples...
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The quality evaluation of biscuit produced from flour blends of avocado seeds and wheat was investigated. The proximate analysis, functional properties, physical properties,...
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This study evaluated the Effect of Sodium-Substituted Potassium and Okra Seed Addition on Nutrient Composition, Physical and Sensory Properties of Bread. The proximate composition showed...
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Malnutrition is a serious problem in society especially among children, often it is associated with protein deficiency. Fortifying food with protein could help reduce the risk of...
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This study evaluated the effect of packaging materials and storage conditions on stability of three indigenous soups of South South Nigeria. The soups namely Afang, Edikang Ikong and Afere...
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Plant milks formulated from breadfruit seeds, tiger nut, coconut and date fruit were evaluated and studied for quality characteristics and compared with the quality characteristics...
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This study was aimed at isolating and identifying microorganims involved during fermentation of Gairi and the proximate xomposition of the garri samples produced from different cassava...
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The physico-chemical, microbiological and heavy metal quality of drinking well water in Nsukka local government area Enugu was carried out. Water samples were randomly collected from...
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This study evaluated the physicochemical and sensory properties of bread produced from cassava, maize and soybean composite flours with ratios 60:25: 15, 50:35:15,40:45: I 5and 30:55:15....
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The study aimed to evaluate and compare the chemical composition and antioxidant properties of tire seeds ofthe varieties of melon (Honeydew and cantaloupe). Proximate, vitamins and...
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The toasting process from three (3) different women and the effect on the quality of the final garri was evaluated. Their total toasting time, total stirring time, total resting time...
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African yam bean flour (AYBF) was produced from African yam bean seeds (AYBS) through different processing methods which are: Control African yam bean flour (CAYBF), Boiled African yam...
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The aim ofthis study was to evaluate the use ofsorghum flours and millet in the development of gluten free cookies. Gluten free Cookies quality produced from blends of millet flour (MF)...
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The present study aimed to evaluate physicochemical characteristics and antioxidant activity of honey from different locations. Enugu and Foreign honey samples recorded the higher acidity...
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This study evaluated the microbial safety of shelled, unshelled and undehulled roasted groundnut vended in Orie-Ugba and Ndioro main markets, Abia state. A total of 6 samples were...
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Production and evaluation of breakfast cereals using maize and cocoa powder were carried out in this study. Flour and grit were produced from healthy maize. Cocoa powder was purchased from...
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The efficiency of depuration on total heterotrophic fungi and nutritional composition in periwinkle {Tympanotonus fuscatus) was evaluated in this study. The total heterotrophic fungi...